20 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +,,* -* (,**3) 20 * * Taste of Mentsuyu (a Japanese noodle soup) Depends on the Combination and P

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1 20 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +,,* -* (,**3) 20 * * Taste of Mentsuyu (a Japanese noodle soup) Depends on the Combination and Proportion of Ingredients Akiko Otomi Keywords : taste, semantic di# erential technique, factor analysis, Japanese noodle soup, mentsuyu : SD and Mariko Tajima* Department of Science Living, Kagoshima Immaculate Heart College,.,, + Toso, Kagoshima, Kagoshima 23* 2/,/ * Faculty of Education, Kagoshima University, Korimoto, Kagoshima, Kagoshima 23* **0/ The relationship between taste and ingredients was examined for mentsuyu, a Japanese noodle soup. The semantic di# erential (SD) technique and chemical component analysis were conducted on +0 types of mentsuyu having di# erent combinations and proportions of ingredients. The results of the SD technique showed that mentsuyu containing an increased amount of sugar or IMP substituted for dried bonito retained a good, balanced taste. The mentsuyu containing MSG substituted for kombu had a good taste similar to the control mentsuyu containing kombu. The results of multiple regression analysis between taste and chemical components of mentsuyu showed that MSG concentration a# ected the taste while changes in salt concentration only slightly improved it. Factor analysis resulted in three factors, complex richness, sharpness and taste of dashi and umami. The mentsuyu containing increased amount of dried bonito and prepared using dark soy sauce showed high factor scores, suggesting that these ingredients help develop a particularly complex richness and sharpness with a taste of dashi and umami. In conclusion, the development of the mentsuyu taste requires a unique balance of dried bonito, dark soy sauce and MSG. (Received May +/,,**2 ; Accepted Oct.,,,**2) + -. / * ++, +, * 2/,/.,, + * 23* **0/ +,* 0 Corresponding authorotomi@juntan.k-junshin.ac.jp +/

2 21 : / ,*,+ IMP IMP IMP,, IMP IMP SD MSG MSG,- MSG,. SD -,/ +,0 ph Beckman ph./ L + MSG PT. MIWON INDONESIA 33.* D,* +* ml 30.* +*+.* IMP 31.* +*,.* SO 1/,*, + HPLC + ww, -* 3* +* ml +- mg. ww, IMP,* l, **/. moll

3 22 /0 +,** ** ml, -. / + MSG IMP 0 ml g g ml g g mg mg g ml ml mg IMP IMP IMP MSG MSG MSG MSG * * * *43 * * * * *43 *4/ *43 24// *43,42/ 3.., 0 * *43.*4-* *43.* *43.*4-*,*+4/ *43.*-,*+/ + :, : +24/ - : - g *43 g. MSG : + MSG,*4+/ mg+** ml / IMP :. IMP +4+. mg+** ml 0 : MSG.* l, /* nmol. ml,**+ +* +, Millipore *./. m,.,* l,**+ / 1,1 0* 1* +, +*.. 2*..* l -. /* l 2* HPLC,2 CCPM UV ***.0/ nm TSKgelODS-2* Ts,.. 0 mm,/.* cm.* A 2 -* mmol, ph 00.. / B,3 A B 2/ : +/ SD 0* A B +/ : 2/

4 23 : 23, +0 - * ph -, gcm ms mg+** ml , ,, *,2 +4,*2 +4, / +423, *4+3/ *4,20 *4+11 *4,+/ *4,,* /4-1 /4** /4-2 /4-1 /4., /4, /4* /4* , +4*+,0 +4*+,/ +4*+,. +4*+/, +4*+0. 0 *433*. +* 0 +4*1+0 +* 0 +4*/,1 +* 0 +4*1+* +* 0 +4*1** +* / , *4*,. /4/ *+11 +4*1/* +* ,- -4/02 ND /4/3 24* +4*, * +* , +4-** *4,+1 /4-3 04* +4*+/1 +4/.0- +* *430* *4*,. /4,+ /4. +4*+.2 +4*+00 +* 2.4, IMP IMP IMP MSG MSG *431- ND /40/.4. +4*++* +4*++3 +*,*40 * * ,. *432 +4,* *43,+ *4+,+ * ,3 +4*21 *4+*0 *4+,, *4*03 *4*03 *4*12 *4,23 *4+,0 *4*/1 *4+.0 /4/- /4.- /4.2 /4*+ /4.0 /4-3 /4/* /42 /40 / , /4* *+/+ +4*+1, +4*+/+ +4*++0 +4*+1* +4*+-/ +4*+/1 0 +4**,3 +* 0 +4*/2+ +* 0 +4*/0. +* 0 +4*.3. +* 0 +4*+,. +* 0 +4*0+0 +* 0 +4*+*2 +* /4/ 014/ +/042 MSG 0 +4,* +4+., *4*/3 /4.. /4, +4*++, +4*0-- +* 014/ MSG ,*2 *4*.1 /4// 14, +4* ,, +* +/042 * *..** +* F, 1 SD ,*, -* +. +.,./ -* ml IMP + MSG * 1 0 -* SPSS +,.* SD * t +*. +,. +

5 24 /0 +,** * + n,-, n -* - n,,. n,+ * p*.*/ ** p*.*+ *** p*.**+ t IMP MSG, +0,0 * +. ph /*. /0/. ph + MSG * ph *...., +.*++* +.*, *. 33*. +* +./.0- +* +*. MSG mg+** ml MSG, +/0 mg+** ml,,

6 25 : 25, * / n,, 0 n,* 1 n,0 * p*.*/ ** p*.*+ *** p*.**+ t / 0 IMP. 1 +, +- * - 2 MSG MSG +. MSG +/ 3 IMP MSG +0 MSG +* IMP ++ IMP

7 26 /0 +,** * * ++ * 2 n,, 3 IMP n-* +* IMP n,1 ++ IMP n,, * p*.*/ ** p*.*+ *** p*.**+ t. * +, n,0 +. MSG n,/ +/ MSG n,+ +0 MSG n,+ * p*.*/ ** p*.*+ *** p*.**+ t

8 27 : 27 - b b b b b b b b b *42.1 ** *4,3. *4,*. *4112*** ph *4/1 * *43.1*** *4/-. * *42/2*** *412- *** *403.*** *4-3. *4.//*, R *4.,/* *4.,* *41+3*** *4/0,*** *** *43*2*** *4.2.* *4102*** *421/*** b b b b *4-22 *4-*1 *4,2- *4133 *400, * *4/1. * ph *4./- *** *4-2- *4201*** +43/. * *4330, R *42,1*** *402.*** *4/1/* *423.*** *4111*** *42,/*** *4/-/* *43+1*** *42+3*** *42,+*** *40-2*** *41.3*** *4/+,*** *4/*0* * p*4*/ ** p*4*+ *** p*4**+ b : ++ F, - ++ F, - ph ph ph ph ph. ++ +* *. - *..**. +, - *412, *4*+/ *4,-+ *41-* *4,++ *4*/, *4022 *4*1- *4*++ *40,, *4/0/ *4*1* *4*13 *4--* *4,-1 *4..1 *4**. *4*0, *41*0 *4-// *4+-. *4+30 *4032 *4*1* *4.-- *40.+ *4+0* *4*,. *4/0/ *4,+0 *4-31 *4/-+ *4+,+ *4*-1 *4.+2 *4/+0 *4.30 *4*2. *4,/+ *4*1* *4-.- *4+3. *4**- *4002 *4.01 *4*32-4,+1,*4+*.,*4+*. *4*22, * *4.., *./4+-*

9 28 /0 +,** / ,,, - +, -. / IMP +* IMP ,* +, ++ / +, + - /,, +0 / +, /, - / +

10 29 : 29 MSG + ++ IMP 2 +, +. MSG +- MSG MSG MSG -, - ph,**- // /- -+ 3/3 +33,, -, -3 +*++ +*+/ +33, MSG - pp.,1+, ,,3, / SD -3,31-*, / AMP, / IMP * 1 /,, /,. /1,** SD /-,,/,,2,**0 3 IMP / ,**1 MSG +*

11 30 /0 +,** / ,**0, ,*1,*** /* -...,**1,, +, pp.,.,1,**..- 1.* ,- +- SD VISION, +/ ,**-, /,. +. pp. 3, +** +333,/, / pp..-..-/,*** +/,0 /+ 031.,**2 pp.,+,,+/ ,1 pp ,, +332,2 pp. 2 +* ,3 pp , // *.2 +3, pp.,2.,2/ * +331 pp ,* /*.2+.3* +333,* / +/,* +*,

248 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No./,,.2,/. (,**0) 12 * * * Microencapsulation of Glutamine with Zein by a Solvent Evaporation Metho

248 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No./,,.2,/. (,**0) 12 * * * Microencapsulation of Glutamine with Zein by a Solvent Evaporation Method in Reverse Multiple Emulsion Masato Tanaka*, Yoshinari